The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis

W. Douglas Evans, Bonnie N Young, Michael A Johnson, Kirstie A. Jagoe, Dana Charron, Madeleine Rossanese, K Lloyd Morgan, Patricia Gichinga and Julie Ipe
Additional contact information
W. Douglas Evans: Milken Institute School of Public Health, The George Washington University, Washington, DC 20052, USA
Bonnie N Young: Colorado State University, Fort Collins, CO 80523, USA
Michael A Johnson: Berkeley Air Monitoring Group, Berkeley University, Berkeley, CA 94704, USA
Kirstie A. Jagoe: Berkeley Air Monitoring Group, Berkeley University, Berkeley, CA 94704, USA
Dana Charron: Berkeley Air Monitoring Group, Berkeley University, Berkeley, CA 94704, USA
Madeleine Rossanese: Berkeley Air Monitoring Group, Berkeley University, Berkeley, CA 94704, USA
K Lloyd Morgan: Mediae Company, Nairobi 00100, Kenya
Patricia Gichinga: Mediae Company, Nairobi 00100, Kenya
Julie Ipe: Clean Cooking Alliance, Washington, DC 20052, USA

IJERPH, 2019, vol. 17, issue 1, 1-14

Abstract: Background: Globally, an estimated 3.6 billion people rely on solid fuels for cooking over open fires or in simple cookstoves. Universal access to clean cooking fuels and technology by 2030 is a United Nations’ Sustainable Development Goal. Methods: The Mediae Company created a home makeover television and radio show, Shamba Chef , designed to promote modern, cleaner, safer cooking methods and improved nutrition in Kenya, which reached 5 million homes in late 2017. This was accompanied by a mobile phone platform called iChef. Researchers evaluated the effects of Shamba Chef on cookstove purchase, use, and attitudes, beliefs, and intentions. Results: The study revealed dose–response effects of Shamba Chef exposure on several key outcomes. Exposure to the program was associated with an awareness of improved biomass stoves (OR 4.4; 95% CI 2.8 to 6.9), and aspirations to own an improved biomass stove (OR 2.0; 95% CI 1.4 to 2.9). Receiving information about modern stoves from two or more sources generated greater awareness of liquefied petroleum gas (LPG) stoves (OR 2.0; 95% CI 1.3 to 3.1). The qualitative study revealed that Shamba Chef explained how the stoves worked, communicated their benefits, and encouraged participants to trust and purchase those cookstoves. Conclusion: Shamba Chef was successful in influencing determinants of cookstove purchase and use, and there is evidence from the qualitative study that it influenced the purchase and use of improved biomass stoves.

Keywords: cookstoves; public health; environment; social marketing; behavior change communication; demand creation (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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